Each season Ipsa uses this mac 'n cheese as a canvas for the best of what’s growing locally, and this spring version might just be our favorite yet! They start with a base of Sfoglini’s saffron gnocchetti pasta and a Béchamel of cheddar and butterkase cheeses. This season they have added a variety of winter squashes, and swiss chard. Then they top it all with a sprinkle of shredded Pecorino and Parmesan, because cheese! Serves 2-3.
Keep frozen until ready to heat. Remove plastic packaging. Bake dish on a sheet pan in preheated 400° oven for 50-60 minutes, until the center is heated through and the top is golden brown. Let cool for 10 minutes before serving.
Squash (Organic Butternut, Organic Delicata, Honeynut, Organic Kabocha, Organic Koginut, Red Kuri), Milk, Organic Swiss Chard, Organic Onion, Organic Pasta (Organic Durum Semolina Flour, Water), Water, Butter, Organic Flour, Cheddar Cheese, Pecorino Romano, Organic Sunflower Oil, Salt, Organic Garlic, Organic Parsley, Thyme, Organic Black Pepper, Sage.
Contains: Milk, Wheat.